Ingredients

• 225 water chestnuts (optional)
• 3-4 shallots (optional)
• 1 onion
• 2 sticks of celery
• 1 carrot
• 2 t oil
• 500g of minced meat (lean pork tastes better, use chicken or pork or turkey or a mixture of any of these)
• 2 t cornflour
• 1 t sesame oil (optional but nice)
• 1T soy sauce
• 2T oyster sauce
• 2T dry sherry
• 1 head of lettuce washed and leaves made/cut into ‘cups’ (use scissors)
• 1T Rice Bran Oil

Method

1. Very finely chop/dice veges.
2. Mix minced meats with corn flour (press cornflour in with a fork)
3. Heat Rice Bran oil in a hot wok/frypan and stir fry meat till brown/golden – break up any clumps
4. Stir in diced vegetables . Cook 2 minutes.
5. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into the mixture.
6. Cook 5 mins.

Serving / Storage

Serve in lettuce leaves – iceberg is best – soak leaves in icy cold water for 30 mins then pat dry prior to serving.

Sang Choy Bow meat mix can be frozen.

Macros

4 Servings

• 20C
• 8.5F
• 34P